Potato Doughnuts

If you don't have a doughnut cutter you can use a 3 inch round cutter with a one inch cutter for the center whole. Let doughnuts sit for about ten minutes before frying so the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won't feel dry to touch but a few extra minutes of resting will help the doughnut absorb less oil and lending to a lighter texture. For greater control when introducing the doughnuts to the oil, dip spatula in oil and scoop or place doughnut on spatula before dropping in the oil.

Procedures

In a large bowl or the bowl of a stand mixer, combine eggs and 1 cup sugar beating until combined and slightly foamy. Add 1 cup water, melted butter, vanilla and mashed potatoes. Stir until smooth. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Divide dough and form dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or overnight.

3

Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness, if needed. Gently pat the dough to about 1/2 an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts and doughnut holes on a well floured sheet of parchment paper.

4

Fill a Dutch oven or large cast iron skillet with 2 inches of oil. Heat oil over medium high heat until 360°F. Drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side). Use chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant slotted spoon or spatula. Set on paper towel lined baking racks to cool. Once cooled slightly toss in a bag with remaining cinnamon sugar. Serve immediately.

Previewing your comment:

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.